Multitasking…part deux (or, just another meatless Monday)

So the flip side of the coin was a tomato eggplant gratin which is a cinch to put together. From the Cooking section of the New York Times last week, it is a versatile and forgiving dish with enough zip to make it taste like an entree.


Start with yellow and red grape tomatoes with seasoning as indicated and oil. I had the last of our truck farm tomatoes to use up. Thanks to 90 days of sun, they held on till the end! Peel and chop the eggplant and toss with tomatoes. Then mix shredded mozzarella with panko, basil, more seasoning and olive oil. Mix half of panko with the tomato/eggplant and put into roasting/casserole pan. Add tomato purée and to with the remainder of the seasoned panko.

Bake…


Side dish on Sunday and entree on Monday!


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